Classic Iceberg Lettuce Salad Recipe

This classic iceberg lettuce salad is all about crunch, freshness, and simple flavors that feel instantly familiar and comforting. Cool, crisp wedges of iceberg are topped with a creamy homemade dressing, juicy cherry tomatoes, crunchy cucumbers, red onion slivers, and a sprinkle of crumbled cheese. It is the kind of salad that feels right at home next to grilled meats, cozy casseroles, or a simple soup-and-bread dinner. Every bite has a satisfying mix of textures and flavors, making it perfect for weeknights, potlucks, or as a refreshing starter for a special meal without any fuss.

This iceberg lettuce salad shines as a side dish for grilled chicken, steak, or burgers, but it can easily become a light main course by adding grilled shrimp, chicken, or beans. You can keep the toppings simple and clean, or make it feel like a steakhouse wedge by adding bacon and extra cheese. It works beautifully for dinners with guests, since you can prep the components ahead and assemble just before serving for maximum crunch and freshness.

Ingredients

Here is everything you need to build a crisp, refreshing iceberg salad with a creamy, tangy dressing and colorful toppings.

• Iceberg lettuce – 1 medium head (cold and very crisp)
• Cherry tomatoes – 1 cup, halved
• Cucumber – 1 cup, sliced or chopped (about ½ large cucumber)
• Red onion – ¼ small, very thinly sliced
• Crumbled cheese – ½ cup (blue cheese, feta, or goat cheese)
• Cooked bacon – 4 slices, crumbled (optional but delicious)
• Fresh chives or parsley – 2 tablespoons, finely chopped

For the creamy dressing:

• Mayonnaise – ½ cup
• Sour cream or Greek yogurt – ¼ cup
• Buttermilk or regular milk – 2–3 tablespoons (to thin)
• Lemon juice – 1 tablespoon (or white wine vinegar)
• Garlic – 1 small clove, finely minced or grated
• Dijon mustard – ½ teaspoon
• Salt – ½ teaspoon (or to taste)
• Black pepper – ¼ teaspoon, freshly ground

Optional for extra flavor:

• Paprika – a pinch, for sprinkling on top
• Extra lemon wedges – for serving

Servings

This recipe makes about 4 generous side salads or 2–3 larger main-course salads, depending on how much topping you add. For a dinner party starter, plan one quarter of the iceberg head per person, dressed and topped just before serving.

How to Make It

Prep the lettuce

Remove any damaged outer leaves from the iceberg lettuce. Rinse the head under cold water, then pat dry very well. Cut the head into quarters or thick wedges, keeping the core intact so each wedge holds together. Chill until ready to serve.

Slice and chop the vegetables

Halve the cherry tomatoes, slice or chop the cucumber, and very thinly slice the red onion. Chop the fresh chives or parsley. Crumble the bacon and cheese if not already prepared. Set all toppings in small bowls for easy assembly.

Make the creamy dressing

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, Dijon mustard, salt, and pepper. Add 2 tablespoons buttermilk or milk and whisk until smooth. If you prefer a thinner dressing, whisk in a bit more milk.

Taste and adjust the dressing

Taste the dressing and adjust with extra salt, pepper, or lemon juice as needed. It should taste well-seasoned and a little tangy. If you have time, chill it for 15–20 minutes to let the flavors blend and thicken slightly.

Assemble the salads

Place each iceberg wedge or large chunk on a plate. Spoon the creamy dressing generously over the top, letting it run into the layers. Scatter cherry tomatoes, cucumber, red onion, crumbled cheese, bacon (if using), and chopped herbs over each portion.

Finish and serve immediately

Finish with a little extra black pepper and a tiny pinch of paprika if you like. Serve the salads right away while the lettuce is icy-cold and crisp, with lemon wedges and extra dressing on the side.

Pro Tip

For the crispiest texture, chill the cut iceberg wedges and plates in the refrigerator for at least 20 minutes before assembling, and keep the dressing nicely cold too.

FAQs

Q1. Can I make this salad ahead of time?
A1. You can prep the lettuce wedges, toppings, and dressing up to a day ahead. Store everything separately and assemble just before serving.

Q2. What can I use instead of iceberg lettuce?
A2. Romaine hearts or little gem lettuces work well, though they will be less “wedge-like.” Keep the dressing and toppings the same.

Q3. How do I make this salad lighter?
A3. Use Greek yogurt instead of sour cream, and thin the dressing with extra lemon juice and a bit more milk instead of extra mayo.

Q4. How should I store leftover salad?
A4. Store undressed lettuce and toppings separately in airtight containers for up to 2 days. Once dressed, the salad is best eaten right away.

Q5. Can I make this vegetarian or vegan?
A5. For vegetarian, omit bacon. For vegan, use vegan mayo and plant-based yogurt, skip cheese or use a vegan cheese alternative.

Q6. What else can I add for more protein?
A6. Add grilled chicken, shrimp, chickpeas, or tofu on top to turn this salad into a satisfying main dish. Adjust seasoning and dressing as needed.